Want to spice up the night with your loved one? My Indian-inspired Curry Braised Chicken Thighs is sure to do it!
One of my absolute favorite cooking methods is a slow braise; it’s almost magical!
Braising uses both moist and dry heat. A tough cut of protein that has lots of connective tissue, is first seared at a high temperature. Then, it simmers at a low temperature for up to several hours. During this process, the connective tissue breaks down and the tough cut of protein is transformed into something buttery and fall-off-the-bone tender.
I use budget-friendly chicken thighs here, which lend themselves well to the braising method. However, chicken thighs don’t take hours to become tender.
Indian cuisine may seem intimidating at first because of all the exotic spices. However, this recipe uses ingredients found at any local grocery store or international market.
Madras curry powder isn’t authentically Indian. It was created by the British to try and mimic the amazing curry flavors of India which they fell in love with when India was one of their territories.
A word of warning: Madras curry powder can be very hot. In addition to ground chilies, it also has spices such as turmeric, coriander, cumin, cloves, cinnamon and fenugreek. If you enjoy curry but don’t like the heat, substitute a mild curry powder here or blend your own.
Feel free to vary the vegetables and use cubed sweet potato, cauliflower florets, broccoli florets or spinach instead of carrots. Chickpeas would also make a nice addition. Serve with plenty of brown basmati rice to soak up this flavor-packed sauce. If desired, a dollop of plain yogurt will help cool it down.
TOOLS AND SPECIAL INGREDIENTS FOR CURRY BRAISED CHICKEN THIGHS
For another amazing curry recipe, be sure to check out my Meatballs in Spicy Curry.
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!
Spice up the night with your loved one with this Indian-inspired dinner for two! Serve with plenty of brown basmati rice to soak up this flavorful sauce.
- 4 chicken thighs, on the bone, skin removed
- Salt and freshly ground black pepper
- Cayenne pepper
- 2 tablespoons canola oil (or as needed)
- 1 small onion, halved and thinly sliced
- 2 medium carrots, quartered lengthwise, then cut into 2-inch pieces
- 1 tablespoon curry powder, such as Madras
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 1 can (14.5-ounce) diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup heavy cream or canned coconut milk
- 1/4 cup chopped cilantro, plus sprigs for garnish
- Cooked brown basmati rice
- Plain yogurt (optional)
Season chicken thighs generously with salt, black pepper and cayenne pepper.
Heat oil in a deep skillet or sauté pan over medium-high heat. Add chicken and brown 2-3 minutes per side or until browned. Transfer to a plate.
Add more oil if necessary. Add the onion then reduce heat to medium-low and cook 4-5 minutes or until beginning to soften. Add carrot and cook 2-3 minutes or until lightly browned in places.
Add curry powder, ginger and garlic and cook very briefly, about 15 seconds. Add tomatoes, chicken broth and cream or coconut milk. Return chicken thighs to the pan. Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees.
Adjust seasoning and stir in cilantro. Serve with brown basmati rice. Garnish with cilantro sprigs and plain yogurt if desired.